Made with tapioca flour, pão de queijo, an addictively chewy bread from Brazil, is naturally gluten free. This version incorporates Diced Dried Plums and goat cheese, yielding a delicious breakfast roll. The batter is naturally sticky, but it firms up when chilled and can be refrigerated for up to a week before baking. You also can use the same quantity of grated Parmesan in place of the goat cheese.
Yield: 12 rolls
250 g / 2 cups tapioca flour
4 g / 1 teaspoon salt
240 g / 1 cup whole milk
55 g / 1/4 cup vegetable oil
2 large eggs
100 g / 3 1/2 ounces fresh goat cheese
135 g / 1 cup Diced Dried Plums
1 egg, beaten with a splash of water
In the bowl of a stand mixer fitted with the paddle attachment, combine the tapioca flour and salt. In a pot, bring the milk and oil to a boil. Pour the hot liquid over the tapioca flour and let sit, unmixed, until cool enough to touch, about 20 minutes.
Meanwhile, in a mixing bowl, whisk the eggs. Crumble the cheese into the eggs and stir to combine.
With the mixer on low speed, mix the cooled milk and oil into the tapioca flour. Add half of the egg and cheese and mix until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the remaining egg and cheese and continue to mix until the dough is well blended with the exception of some small lumps of tapioca flour, about 5 minutes. Fold in the plums and mix until evenly distributed. Refrigerate dough for at least one hour or up to 7 days.
Preheat the oven to 375F. Generously butter a 12-well muffin tin.
Using an oiled 58-g / 2-ounce ice cream scoop, portion the dough into the muffin tin and brush with egg wash.
Bake, rotating the pan once, until golden brown, 15 to 20 minutes. If the tops don’t brown, turn the oven to broil and broil the rolls for 1 minute. When the rolls are still hot, pop them out of the tins and onto a cooling rack. Serve warm.